Dutch Mommy Pancake
This easy recipe delivers a stunning and delicious Dutch baby pancake, but with it being perfect for a low-carb or keto lifestyle, it’s a Dutch Mommy Pancake! With just a few simple ingredients and an oven-safe skillet, you can have a beautiful puffed and golden-brown pancake ready to be topped with your favorite fresh berries or sugar-free maple syrup. It’s an impressive breakfast that comes together with minimal effort!
Yield: 1 large pancake
Prep time: 5 minutes
Cook time: 20-25 minutes
Special equipment: Oven-safe skillet, baking dish, or glass casserole dish
Ingredients
2 tablespoons butter
3 eggs
½ cup Carbquik
¼ cup heavy whipping cream
¼ cup water
¼ teaspoon salt
Optional Toppings: fresh berries, powdered sugar, maple syrup, or your favorite toppings
Directions
Preheat the oven to 400°F (200°C). Place the butter in an oven-safe skillet, baking dish, or glass casserole dish. Once the oven is preheated, put the dish with the butter in the oven until the butter is melted, about 3 to 5 minutes.
Meanwhile, in a mixing bowl, beat the eggs until well combined. Add the flour, heavy, whipping cream, water, and salt. Whisk until the batter is smooth and free of lumps.
Carefully remove the hot pan from the oven and pour the batter into the melted butter. Return the pan to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
Remove from the oven and add your favorite toppings. Serve immediately.
